ФУНКЦИОНАЛЬНО-ТЕХНОЛОГИЧЕСКИЕ СВОЙСТВА  КОМПЛЕКСА ЖИВОТНЫХ БЕЛКОВ

Leonid S. Kudriashev; Olga A. Kudriasheva; Sergey L. Tikhonov; Natalia V. Tikhonova

Authors

Leonid S. Kudriashev All-Russian Research Institute of Meat Industry named after V.M. Gorbatov (Moscow)
Olga A. Kudriasheva Moscow State University of Food Production (Moscow)
Sergey L. Tikhonov Ural State University of Economics (Yekaterinburg)
Natalia V. Tikhonova Ural State University of Economics (Yekaterinburg)

Keywords:

protein mixture, peptone, egg white, whey, functional properties.

Abstract

The protein complex “M 100” (PM “M 100”), which contains collagen (peptone), egg and milk whey proteins, is developed. To effectively use this protein mixture (PM) in the production of meat products, its composition and functional and technological properties are analyzed. Chemical, physical-chemical and instrumental methods and apparatuses are used within the research. The chemical and amino acid composition of “M 100” protein mixture (PM) is determined. It shows that the combination of egg protein and whey with a high amino acid score with collagen protein (peptone) promotes the balance of the protein complex both in sum and in individual essential amino acids. It is shown that protein accounts for more than 62 % of the mixture. Based on the results of the studies performed, it is established that the “M 100” protein mixture belongs to the protein concentrate group. The minimum PM concentration sufficient to form a gel structure (critical concentration of gelation (CCG)) and the effect of the concentration of protein mixture on the ultimate stress of failure (USF) of the gels obtained, the values of which make it possible to evaluate their strength and stability, are determined. The dynamics of the solubility of the protein mixture in the range of low positive temperatures is revealed. It is found out that this indicator is the cumulative result of the solubility of individual ingredients of the mixture, including the consequence of the total isoelectric state of the main proteins. It is shown that when sodium chloride is added, the solubility of proteins is substantially increased. The most visible changes of the indicator are noted with up to 1 % of NaCl in the mixture. The ability of the “M 100” protein mixture to interact with water and fat is determined, which justifies the technological applicability of this complex protein ingredient in cooked sausages. The fat-emulsifying ability of the proteins of the studied mixture is somewhat lower than the indicator of the egg protein, but higher than the ability of peptone to emulsify fat by almost 16 %. The stability index of the emulsion of protein ingredients of the PM is comparable with peptone.

Author Biographies

Leonid S. Kudriashev, All-Russian Research Institute of Meat Industry named after V.M. Gorbatov (Moscow)

Chief Researcher

Olga A. Kudriasheva, Moscow State University of Food Production (Moscow)

Associate Professor of the Department of Technology and Biotechnology of Animal-Based Food Products

Sergey L. Tikhonov, Ural State University of Economics (Yekaterinburg)

Head of the Department of Food Engineering

Natalia V. Tikhonova, Ural State University of Economics (Yekaterinburg)

Professor of the Department of Food Engineering

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